Kale & Spinach Crusted Fritschen Lamb w/ Valbreso Tarte

Dish of the Week

The brilliant color in this panko crust comes from deep frying spinach and kale separately, then crushing and mixing them with a blend of spices. The Valbreso Feta tarte stars hothouse heirloom sweet 100's and baby artichoke hearts. Marigold flowers from Alex at MIX were part of a light spring vegetable tasting that surrounded the lamb, which included Fritschen olives grown on the land where the animal grazed. We love it when we can connect elements in a dish like this. Summer made it's first tentative appearance with the cherry toms which Drew blistered and left whole, and tiny Marigold flowers, picked fresh and served raw.

Our SOM's notes: "I wanted to play off the beautiful vegetables with something that held up to the lamb, and immediately thought of a Chinon. A region in Loire Valley in France, Chinon is known primarily for it's Cabernet Franc ~ though they make a fine little rosé and a few whites. A great place to look when pairing vegetal flavors and red meats, Cabernet Franc is lighter bodied than our local Cab Franc, complimenting the rich, meaty flavors of the lamb while not overwhelming the spinach and kale in the crust and Chef's well edited tasting of vegetables. We are serving Domaine de Pallus 'Les Pensées de Pallus,' from the Rare Wine Co. It’s rich in texture; bursting with well-rounded red fruits, herbal notes, and a finish that has both balance and finesse." Brendan O'Donovan